Serves: 2
Total Calories: 137

You Will Need:
1/4 cup chicken bouillon
3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons dried minced onion
2 teaspoons garlic instant minced
2 teaspoons parsley dried
1/2 teaspoon ginger ground
1/4 teaspoon red bell pepper crushed

Instructions:

In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended. Store in an airtight container in a cool place. Include directions for use.

To Use: Stir mixture before measuring. In a small bowl, stir 1 tablespoon of the dried mixture into 1/4 cup water or dry sherry. Let stand for 3 to 5 minutes to moisten the dried vegetables. Stir-fry 2 cups raw vegetables over medium-high heat until crisp-tender. Stir seasoning liquid, pour over vegetables. Stirring, bring to a boil and boil for 1 minute or until thickened and mixture coats vegetables. Makes enough to season 10 batches of vegetables.

Packaging Suggestions: Place mix in a glass jar and embellish the jar with the following Counted Cross-Stitch Jar Lid Cover. Or place the mix in a plastic bag with recloseable top, then slip into the specially made Gingham Gift Bag.

Nutritional Facts:

Serves: 2
Total Calories: 137
Calories from Fat: 20

More Recipes from the Recipe Treasury Cookbook:
Stir-Fry Seasoning Mix